Overnight Cinnamon Rolls: Cream Cheese Frosting

Instructions:

1. Warm 240ml whole milk to about 100°F (38°C). Whisk in 60g honey and 7g instant yeast. Let it sit for 5 minutes until it looks foamy and smells yeasty.
2. Add 1 large egg and 500g bread flour to the milk mixture. Stir with a spoon until a shaggy mass forms, then add 6g fine sea salt and 75g softened butter. Knead the dough by hand for 8 minutes until it feels smooth and elastic. It should bounce back slowly when poked with a finger.
3. Place the dough in a greased bowl. Cover and let it rise in a warm spot for 1 hour until doubled in size and airy.
4. Punch down the dough and roll it into a 12x18 inch rectangle. Spread 115g very soft butter edge to edge. Sprinkle a mixture of 150g coconut sugar and 15g Ceylon cinnamon over the butter.
5. Roll the dough tightly from the long edge. Use dental floss to cut into 12 even pieces. Place rolls in a greased 9x13 inch pan. Cover tightly with plastic wrap.
6. Refrigerate for 8 hours to 16 hours.
7. Take the rolls out of the fridge and let them sit at room temperature for 45 minutes.
8. Bake at 350°F (180°C) for 25 minutes until the tops are golden and the kitchen smells like heaven.
9. Whisk 115g cream cheese, 30g Greek yogurt, 60g powdered sugar, and 1 tsp vanilla bean paste. Spread over the rolls while they are still warm until the frosting becomes velvety and slightly melted.